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KALE - GINGER KALE SOUP

Makes 4 servings
Each serving equals one Five A Day servings


Ingredients
4 cups kale heavy stems removed well washed & chopped
2 Tbsp water
1 Tbsp ginger root, peeled and mashed
1Tbsp virgin olive oil
2 Tbsp chopped onion
2 Tbsp flour
4 cups skim milk
¼ Tbsp cayenne pepper
salt and ground pepper
sherry
freshly grated nutmeg


Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5 minutes, stirring occasionally. Add more water if necessary. When the kale is almost limp, remove it from the pot. Using a food processor or blender, blend kale along with ginger. Process for a few minutes until very fine.

Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes. Whisk in the flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with salt, pepper, and cayenne. Add the kale mixture. Heat the soup until almost boiling. Ladle into bowls, and just before serving add 1 teaspoon of sherry to each bowl and mix gently. To finish, grate fresh nutmeg over each bowl.


Nutritional analysis per serving:  Calories 165, Protein 11g, Fat 4g, Calories From Fat 23%, Cholesterol 5mg, Carbohydrates 23g, Fiber 2g, Sodium 137mg.

Source: Melissa’s

 

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